Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Smoke mix
To grill the crostini
To smoke the mushrooms
To serve
Utensils
For a grill or aluminium tray
How it's done
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Smoke mix
Place the sawdust, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.
To grill the crostini
Drizzle the slices of baguette with oil. Grill over/on a low heat (approx. 150 °C for approx. 2 mins. on each side.
To smoke the mushrooms
Place the mushrooms in a bowl, marinate with the oil and salt.
Place the sawdust directly on top of the embers. Transfer the mushrooms to the grill tray, cover and smoke over/on a low heat (approx. 150 °C for approx. 15 mins.
To serve
Spoon the mushrooms on top of the crostini. Top with the balsamic, oil, honey and parsley, season.
| Tip: | Instead of fresh morels use porcini mushrooms. |
|---|
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